Corn and Cheese Pudding Recipe

Corn and Cheese Pudding RecipeThis makes enough to feed a crowd, but you can cut it down to suit your needs by simple division.

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes


18 large eggs or 4-1/2 cups
1 cup white flour
2-1/4 quarts milk
1 tablespoon salt
1 teaspoon black pepper
2 tablespoons dried dill
3 quarts frozen or fresh corn (3 pounds, 8 ounces)
1/2 cup vegetable oil
3 quarts onions, finely chopped (3 pounds)
2 quarts carrots, grated (2 pounds, 8 ounces)
2-1/4 quarts green or red bell peppers, finely chopped (2 pounds, 8 ounces)
2 quarts sharp Cheddar cheese, grated (1 pound, 8 ounces)
Hot sauce (optional)


In several batches in a commercial blender, combine the eggs, flour, milk, salt, pepper, dill, and half the corn. Reserve other half of the corn.

Saute the onions in vegetable oil until they are translucent. Add the carrots and peppers and saute until softened, for about 10 minutes. Preheat the oven to 350 degrees F. In a large bowl, combine the blended ingredients, the sauteed vegetables, the remaining corn, and the cheese. Divide the mixture among four lightly oiled pans (half-size insert pans, 2 inches deep). Bake, uncovered, for about 35 minutes, until golden and firm. Cut each pan into 6 servings and top with hot sauce if desired.

Yield: 24 (10-ounce) servings


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